Recipes > Desserts > Cream Koch (with Sponge Cake)

Cream Koch (with Sponge Cake)

Instructions

Spread 8 small slices of sponge cake with quince, apple or currant jelly, put 2 together, cut them through the center and lay into a buttered dish; pour over a little cherry, Madeira or fruit syrup; pour over it a cream koch the same as in foregoing recipe, sprinkle with sugar and bake about 10 minutes. Or dip the cake into the syrup of preserved fruit, either peaches or cherries, and lay some fruit over it; then cover with same cream and bake 15 minutes.

Source

Desserts and Salads (1920).

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